Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Noodle Soup In Crockpot?

Juliebove

Recommended Posts

Juliebove Rising Star
Juliebove
Posted

I have to make use of my crockpot a couple of times a week at least because daughter is taking so many dance classes this year. I made vegetable beef soup in it tonight and it's really good. But daughter has requested chicken and noodle soup.

I believe I made it in the days of old with the standard egg and gluten noodles and it worked. But would it work with gluten-free noodles? I wouldn't want to come home to a mushy mess.

If it does work, how can I do it? Cook the noodles separately and then add them? Add them right to the soup? I once asked a chef about this because when I used to do the egg and gluten noodles, they would sop up all the broth as would rice if cooked directly in it. He told me to cook the rice or noodles in water and then add to the soup. Which is what I've done. Others have told me I should be cooking the rice and noodles in broth, but that seems like a waste of broth since I would be draining it away. However, I have not found this techique to work so well for the gluten-free noodles.

Or perhaps I am using the wrong type of noodles? I have some corn/quinoa, rice/quinoa and plain rice. Could get plain corn if need be.

The other thing I thought of was to cook the pasta and put it in the fridge, then add it to the soup before serving and letting it heat through, but I don't really want to do that. Many times my husband will get home before we do and will want to eat. Doing something like that is just beyond his ability. He is clueless when it comes to cooking.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted
I have to make use of my crockpot a couple of times a week at least because daughter is taking so many dance classes this year. I made vegetable beef soup in it tonight and it's really good. But daughter has requested chicken and noodle soup.

I believe I made it in the days of old with the standard egg and gluten noodles and it worked. But would it work with gluten-free noodles? I wouldn't want to come home to a mushy mess.

If it does work, how can I do it? Cook the noodles separately and then add them? Add them right to the soup? I once asked a chef about this because when I used to do the egg and gluten noodles, they would sop up all the broth as would rice if cooked directly in it. He told me to cook the rice or noodles in water and then add to the soup. Which is what I've done. Others have told me I should be cooking the rice and noodles in broth, but that seems like a waste of broth since I would be draining it away. However, I have not found this techique to work so well for the gluten-free noodles.

Or perhaps I am using the wrong type of noodles? I have some corn/quinoa, rice/quinoa and plain rice. Could get plain corn if need be.

The other thing I thought of was to cook the pasta and put it in the fridge, then add it to the soup before serving and letting it heat through, but I don't really want to do that. Many times my husband will get home before we do and will want to eat. Doing something like that is just beyond his ability. He is clueless when it comes to cooking.

When I use the regular wheat pasta and leave it too long in the crock pot it does get...whats the word...sloppy, soggy, flippy...I woudn't do it with the gluten-free ones. How about rice?

Your last suggestion is what I was going to say. What if you just put a few cooked noodles in a bowl for your dh and he could heat them and dump the soup on top...leave him a "how to" note.

Some hubbys are lost in the kitchen. Mine can't find anything in the fridge unless its on the door or smack in front, :o but he will look in all the cupboards (but one ;) ) for treats I have to hide.

Juliebove Rising Star
Juliebove
Posted
  • Author
When I use the regular wheat pasta and leave it too long in the crock pot it does get...whats the word...sloppy, soggy, flippy...I woudn't do it with the gluten-free ones. How about rice?

Your last suggestion is what I was going to say. What if you just put a few cooked noodles in a bowl for your dh and he could heat them and dump the soup on top...leave him a "how to" note.

Some hubbys are lost in the kitchen. Mine can't find anything in the fridge unless its on the door or smack in front, :o but he will look in all the cupboards (but one ;) ) for treats I have to hide.

Nope. He would never do that. He won't do anything that requires the slightest amount of bother. And he won't read notes.

I don't think she likes chicken and rice soup too well. I get the Shelton's from time to time and she isn't so thrilled with it.

missy'smom Collaborator
missy'smom
Posted

I prefer to add the separately cooked noodles to the bowl and ladle the soup on top. Probably not what you want to do, but you could use potatoes instead, they will hold up well in the crockpot.

Juliebove Rising Star
Juliebove
Posted
  • Author
I prefer to add the separately cooked noodles to the bowl and ladle the soup on top. Probably not what you want to do, but you could use potatoes instead, they will hold up well in the crockpot.

The soup I made last night had potatoes in it but she specifically wants noodles.

buffettbride Enthusiast
buffettbride
Posted

My daughter is seriously jonesing for gluten-free chicken noodle soup.

I'm going to try it in the crock pot--let all teh broth and veggies cook during the day, then add the noodles when we get home from work so we can avoid the mush. Keep an eye on them and check them every 10 mins or so maybe. We always use Tinkyada noodles. I was going to just use the spaghetti variety.

JNBunnie1 Community Regular
JNBunnie1
Posted
The soup I made last night had potatoes in it but she specifically wants noodles.

I think you're stuck on this one. You may have to have a microwave class for your husband and make the noodles ahead of time. do't forget to butter them liberally before refridgerating, they stick something fierce if you don't.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Juliebove Rising Star
Juliebove
Posted
  • Author
I think you're stuck on this one. You may have to have a microwave class for your husband and make the noodles ahead of time. do't forget to butter them liberally before refridgerating, they stick something fierce if you don't.

Can't use butter. Allergic.

Juliebove Rising Star
Juliebove
Posted
  • Author
My daughter is seriously jonesing for gluten-free chicken noodle soup.

I'm going to try it in the crock pot--let all teh broth and veggies cook during the day, then add the noodles when we get home from work so we can avoid the mush. Keep an eye on them and check them every 10 mins or so maybe. We always use Tinkyada noodles. I was going to just use the spaghetti variety.

Let me know how it comes out.

NWLAX36Mom Rookie
NWLAX36Mom
Posted

I would definitely cook the noodles separately and add them at the end or pour the soup over top of them.

I tried it once with a conventional recipe. When I got home the noodles were more than mush. They pretty much disintigrated. I was so disappointed!

Judyin Philly Enthusiast
Judyin Philly
Posted

Agree with the others

I cook pasta for other dishes and then bag up left overs in freezer bags.

Nuke for about a minute....depending on the size of the bag and put in bowl and pour soup over also

For indiv servings for me........i freeze the soup in the plastic storage with lids and in the sack baggies freeze the pasta and nuke and add to soup in bowl.

This has always worked for me. Tried in the crockpot once........it was mush even tho i watched it.

Just did it last nite this way UMMMMMMMMMMMMM!

good luck

Judy

Juliebove Rising Star
Juliebove
Posted
  • Author

I wound up making it on the stove. Daughter was feeling sick and now I think I am coming down with whatever it is. :( I cooked the noodles in boiling water, drained them and added them to the soup. The leftovers are in the fridge and the pasta held up well. Didn't suck up all the broth. I used Tinkyada Little Dreams and slightly undercooked them.

  • 2 weeks later...
buffettbride Enthusiast
buffettbride
Posted

Okay. I thought I would report back. Now, I did it the cheaters way, but it worked and it was DELICIOUS!!!

I had a Banquet frozen crock pot meal (chicken/rice/herb) that I put in the Crockpot in the morning, perdirections. The rice packet you leave out until you come home, then add and let cook for 30 minutes.

So, instead of putting the rice packet in, I put in a package of Tinkyada spaghetti noodles (uncooked), turned to high, and let cook for another 30 minutes, stirring occasionally.

Here's the good: It absolutely worked! The noodle consistency was great. My dd was so excited to have chicken noodle soup, she ate two huge bowls of it! It even kept overnight in the fridge and I sent it in a thermos the next day for her lunch.

Here's what I would change: I probably wouldn't use the Banquet meal again, and if I did, I would add more water than the recipe calls, because it wasn't soupy and very noodly (almost like a casserole). Next time I will make my own soup base, but do the same thingw/ the pasta. Let it cook all day in the crock pot, and then when I get home from work, add the noodles, turn to high, and let cook for 30 minutes.

My dd is in a ton of stuff after school, too (dance, yoga, drama, swimming) so I'd be lost without my Crockpot. Even though we have to wait that 30 minutes after we get home to let the noodles cook, it is definitely worth it.

There's something about chicken noodle soup that warms the soul and it was so incredibly wonderful and awesome to give that meal "back" to her! With winter coming up, I can't WAIT to make this again. The most impressive part was being able to use the leftovers at lunch the next day. She said the noodles didn't taste or feel mushy at all!

Judyin Philly Enthusiast
Judyin Philly
Posted

thanks sounds so easy and good

do you know if it has soy in it?

thanks

Judy

buffettbride Enthusiast
buffettbride
Posted
thanks sounds so easy and good

do you know if it has soy in it?

thanks

Judy

I have no idea, really. I'd definitely rather make my own soup base than use the mix, just because of the fresher ingredients.

Judyin Philly Enthusiast
Judyin Philly
Posted
I have no idea, really. I'd definitely rather make my own soup base than use the mix, just because of the fresher ingredients.

I agree

i do that all the time and posted how i do the noodles in a previous post

ususally do from a 'webber 'beer' butt chicken holder on the BBQ

then use the rest of the unclarved bird in my pot

thanks for the info as i usually never use these products

Judy

lpellegr Collaborator
lpellegr
Posted

Good noodles for chicken soup: Glutano Tagliatelle. They look and taste just like gluteny egg noodles. When I make chicken soup on the stove I add them at the end just long enough to cook them. Another soup noodle is Mrs. Leeper's alphabet noodles - these used to be just like regular alphabet noodles, but apparently they changed the dies used to make them and now they break really easily into tiny square chips of noodle as they cook. But if you like your soup thick with noodles and don't care about the final shape, they work fine. I bought a case of a dozen bags on A*mazon before I knew about the shape change, so I'll be eating these fragile boogers for a long time. And IMHO, noodles made from corn, quinoa, or potato just don't hold up as well as those made from rice.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,553
    • Most Online (within 30 mins)
      7,748
    Jennifer CCC
    Newest Member
    Jennifer CCC
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.